Wiener Schnitzel
What you don't suspect at first sight: Wiener Schnitzel not only contains high-quality protein, but also vitamins and important trace elements such as zinc and iron. They are even said to be able to prevent cancer.
A colourful potato salad goes well with the Wiener Schnitzel. This provides a potpourri of bioactive micronutrients and is easy on the stomach. If you prefer something lighter, you can serve it with a cucumber salad or a leaf salad
. Wiener Schnitzel is a protected term and is always made of veal. Schnitzel Viennese kind however may consist of pork
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 469 mg | (12 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 221 mg |
Ingredients
- Ingredients
- 4 Veal cutlets (À 70 g)
- salt
- peppers
- 1 egg
- 1 Tbsp
- 4 Tbsps breadcrumbs (Preferably whole grain, 40 g)
- 2 Tbsps Pastry flour (About 30 g)
- 1 Tbsp grated Horseradish (Glass)
- 2 Tbsps Canola oil
Preparation steps
Place veal cutlets in a freezer bag; pound flat with a meat pounder or heavy skillet. Season with salt and pepper.
Whisk egg and milk together. Place bread crumbs and flour on two separate plates. Spread both sides of veal cutlets with horseradish.
Dredge cutlets on all sides in flour, then dip in egg. Lastly, coat completely with breadcrumbs.
Heat oil in a skillet over medium heat. Fry the cutlets until golden, about 2 minutes per side. Transfer cutlets to a paper towel and let drain.